Who says this seasonal treat has to come from a store? You'll want to drink this homemade version all autumn long.
For the pumpkin pie spice syrup: Combine the brown sugar, cloves, allspice, cardamom, ginger, cinnamon, vanilla, pepper, and ¼ cup water in a small pot.
Bring to a boil over high heat.
Remove from heat and stir until the sugar is dissolved; let cool.
Refrigerate in an airtight container for up to 2 months.
For the latte: Combine the milk and pumpkin spice syrup in a blender. Blend until frothy, 20 to 30 seconds.
Combine the frothed milk and coffee in a mug.
Top with whipped cream and ground cinnamon.